Gluten-Free Section Archives - Lynn's Kitchen Adventures https://www.lynnskitchenadventures.com/category/allergy-section/ wholesome and delicious meals from my table to yours Sat, 06 Jun 2026 00:46:59 +0000 en-US hourly 1 Gluten-Free Menu Plan June Week 2 https://www.lynnskitchenadventures.com/gluten-free-menu-plan-may-week-3/ https://www.lynnskitchenadventures.com/gluten-free-menu-plan-may-week-3/#respond Sat, 06 Jun 2026 10:18:00 +0000 https://www.lynnskitchenadventures.com/?p=49860 Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that the ingredients are gluten free.

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]]> Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that the ingredients are gluten free.

Gluten Free Chocolate Chip Cookie Recipe

Gluten-Free Menu Plan June Week Two

Need some easy gluten free meals for the week? This week's gluten free menu plan includes easy breakfast, dinner, and dessert recipes.

The post Gluten-Free Menu Plan June Week 2 appeared first on Lynn's Kitchen Adventures.

]]> https://www.lynnskitchenadventures.com/gluten-free-menu-plan-may-week-3/feed/ 0 Gluten Free Menu Plan June Week One https://www.lynnskitchenadventures.com/gluten-free-menu-plan-5-8-22/ https://www.lynnskitchenadventures.com/gluten-free-menu-plan-5-8-22/#respond Sat, 30 May 2026 10:19:00 +0000 https://www.lynnskitchenadventures.com/?p=54434 Here is this week’s gluten free menu plan. I made next to the items that need to be gluten free, but as always read labels to make sure that the ingredients are gluten free.

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]]> Here is this week’s gluten free menu plan. I made next to the items that need to be gluten free, but as always read labels to make sure that the ingredients are gluten free.

flourless pizza

Gluten Free Menu Plan June Week One

Easy gluten free recipes for breakfast, dinner, dessert, and more.

The post Gluten Free Menu Plan June Week One appeared first on Lynn's Kitchen Adventures.

]]> https://www.lynnskitchenadventures.com/gluten-free-menu-plan-5-8-22/feed/ 0 Gluten Free Cheez It https://www.lynnskitchenadventures.com/gluten-free-cheez-it/ https://www.lynnskitchenadventures.com/gluten-free-cheez-it/#respond Thu, 28 May 2026 08:01:00 +0000 https://www.lynnskitchenadventures.com/?p=58680 Have you tried the new Gluten Free Cheeze It crackers? I tried them recently and am sharing my thoughts. I will fully admit that I am not a huge cracker eater. Potato chips, yes, crackers not so much. I like crackers and eat them, but they are not usually something that I reach for often....

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]]> Have you tried the new Gluten Free Cheeze It crackers? I tried them recently and am sharing my thoughts.

box of Gluten Free Cheez Its on table

I will fully admit that I am not a huge cracker eater. Potato chips, yes, crackers not so much.

I like crackers and eat them, but they are not usually something that I reach for often.

I think part of the reason that I don’t tend to eat a lot of them may be that most gluten free crackers are not quite the same as regular crackers.

However, when I saw Mommy Hates Cooking post on Instagram that there was a new gluten free version of Cheez It crackers, I knew I had to try them.

I was so curious if they would be like the regular version.

box of gluten free cheez it crackers on table with crackers on napkin

I was able to find the Gluten Free Cheeze-It crackers at Wal-Mart. I don’t always find that best gluten free selection at Wal-Mart, so I was glad to see that they had them.

side of the box of Gluten Free Cheez It with ingredients

I will fully admit that these are not the healthiest snack, but I also don’t think the ingredients are too bad for a gluten free pre-made snack.

The serving size is also thirty crackers, which I doubt I would ever eat in one serving, so I think they would probably be a healthier snack than potato chips for me.

Yes, I am trying to justify eating these crackers because they are so good!

I know I said I was not a huge cracker eater, but these are delicious!

gluten free Cheese It on napkin on table

It has been since 2009 since I have had a real Cheeze-It, so I can’t say for sure how close to the real thing these are, but from what I can remember they are very close.

The taste and texture where very similar to what I remember them being.

My daughter tried them and she thought the same thing.

My husband who doesn’t have to eat gluten free, also thought that they were very close to the real thing.

I think these would be a great option for kids that have to be gluten free. Finding gluten free snacks for kids can be hard, so I think these would be great for snacks for kids.

Have you tried them? I would love to hear if you think they are as good as the real thing.

More Gluten Free Favorites

Best Gluten Free Boxed Mac and Cheese

Trader Joe’s Gluten Free Products

ALDI Gluten Free Products

Gluten Free Pretzels

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]]> https://www.lynnskitchenadventures.com/gluten-free-cheez-it/feed/ 0 Gluten Free Menu Plan May Week 4 https://www.lynnskitchenadventures.com/gluten-free-menu-plan-118/ https://www.lynnskitchenadventures.com/gluten-free-menu-plan-118/#respond Sat, 23 May 2026 10:19:00 +0000 https://www.lynnskitchenadventures.com/?p=42729 Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

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]]> Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

Easy Pasta Sauce

Gluten Free Menu Plan May Week 4

Gluten Free Recipes for May

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]]> https://www.lynnskitchenadventures.com/gluten-free-menu-plan-118/feed/ 0 Peanut Butter and Jelly Chia Seed Pudding https://www.lynnskitchenadventures.com/peanut-butter-and-jelly-chia-seed-pudding/ https://www.lynnskitchenadventures.com/peanut-butter-and-jelly-chia-seed-pudding/#respond Wed, 20 May 2026 21:26:00 +0000 https://www.lynnskitchenadventures.com/?p=58635 Peanut Butter and Jelly Chia Seed Pudding is one of my favorite lunch treats. Chia seed pudding has been my lunch or afternoon snack every day for the last year. It is one of the ways that I have added more fiber to my diet. Chia seeds are also one of the ways I have...

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]]> Peanut Butter and Jelly Chia Seed Pudding is one of my favorite lunch treats.

ingredients for peanut butter and jelly chia seed pudding on table

Chia seed pudding has been my lunch or afternoon snack every day for the last year. It is one of the ways that I have added more fiber to my diet.

Chia seeds are also one of the ways I have worked on improving my gut health, with my health issues.

Peanut Butter and Jelly Chia Seed Pudding in white bowl with berries and bananas on top

I like to change it up and make different flavors, but peanut butter and jelly chia seed pudding is one of my favorites.

I will say that chia seed pudding does not photograph well, especially when you mix in peanut butter and jelly.

But it is delicious!

peanut butter and jelly chia seed pudding in glass jars on table with red white and blue napkin

I can easily make it high-protein, and it tastes like a dessert.

pb and j chia seed pudding in blue bowl with spoon on red white and blue napkin

My recipe is a little different than others that I have seen.

I use a high-protein milk and also add Vital Proteins Collagen.

I use regular yogurt instead of Greek yogurt. You can use Greek yogurt, but I don’t love Greek yogurt, so I use plain or vanilla yogurt.

Peanut Butter and Jelly Chia Seed Pudding in white bowl with berries and bananas on top

Instead of peanut butter, I use peanut butter powder. I love the flavor it gives the chia seed pudding.

I also like my chia seed pudding thick, so I use a little extra chia seed.

chia seed pudding in glass jars on red white and blue napkin

Most recipes for chia seed pudding also have you letting the chia sit for 10 minutes to a couple of hours. I think it is so much better if it sets overnight. It has a better texture, and I think it is easier to digest as well.

To mix the milk, protein powder, and PB Powder, I use a milk frother. It works great and gives you the perfect texture.

high protein milk with whisk in glass bowl

Ingredients

  • high protein milk ( see note below )
  • 4 scoops of Vital Proteins Collagen
  • 4 tablespoons Peanut Butter Powder ( I use PB Fit)
  • 8 ounces vanilla yogurt
  • 9 tablespoons Chia seeds
  • 3 tablespoons jam or jelly
Yield: 8 servings

Peanut Butter and Jelly Chia Seed Pudding

ingredients for peanut butter and jelly chia seed pudding on table

Peanut Butter and Jelly Chia Seed Pudding is one of my favorite things to eat for lunch, but it is also a great breakfast or snack.

Prep Time 5 minutes
Additional Time 1 day
Total Time 1 day 5 minutes

Ingredients

  • 2 cups high protein milk ( see note below )
  • 4 scoops of Vital Proteins Collagen
  • 4 tablespoons Peanut Butter Powder ( I use PB Fit)
  • 8 ounces vanilla yogurt
  • 9 tablespoons Chia seeds
  • 3 tablespoons jam or jelly

Instructions

  1. Combine milk and Vital Proteins Collagen in a bowl or glass jar. Whisk until the collagen is mixed in well. I use a handheld milk frother.
  2. Whisk in peanut butter powder.
  3. Stir in yogurt and jam or jelly and whisk or stir until very well combined.
  4. Whisk in Chia seeds,
  5. Let sit for ten minutes, stir well, cover, and refrigerate.
  6. In 20-30 minutes, stir again to mix well and keep the chia seeds from clumping together..
  7. Refrigerate for 24 hours before eating.
  8. Serve as is or with fruit or berries.

Notes

I like Fair Life or Darigold for the high protein milk

Protein powder can be used in place of Vital Proteins Collagen.

I have tried multiple brands of Chia seeds, and I like Bob's Red Mill Chia Seeds the best.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 416Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 15mgSodium: 159mgCarbohydrates: 20gFiber: 8gSugar: 7gProtein: 69g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Category: Breakfast

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]]> https://www.lynnskitchenadventures.com/peanut-butter-and-jelly-chia-seed-pudding/feed/ 0 Don’t Give Up https://www.lynnskitchenadventures.com/dont-give-up/ https://www.lynnskitchenadventures.com/dont-give-up/#comments Sun, 17 May 2026 19:42:58 +0000 https://www.lynnskitchenadventures.com/?p=58573 The last six years have taught me to never give up. Progress might be slow, and it often may not feel like you are improving, but don’t give up. This post is a little different than my normal recipe or kitchen tip post. Today, I am sharing a little bit about my health and the...

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]]> The last six years have taught me to never give up. Progress might be slow, and it often may not feel like you are improving, but don’t give up.

This post is a little different than my normal recipe or kitchen tip post. Today, I am sharing a little bit about my health and the difficulties of the last six years.

It is more personal than I normally get, but I thought it was a good time to share a real-life update.

run stats and running shoes

Back in October of 2010, I shared that after I started eating gluten-free in 2009, and my asthma was better under control, I was able to run for the first time in my life.

By 2011, I had finished the Couch to 5k program and had fallen in love with running.

I was never a marathon runner. I was more of a 5k runner. Four to five days a week, I ran 2 to 3 three miles. The most I ever ran was 4.4 miles. My body always did best at 10-12 miles total per week.

In 2019, I was in the best shape of my life.

My health was better, and running was such a great stress relief for me. I began to realize why people say they could run off a bad day.

Then, in February of 2020, I got really sick. Our whole family actually got incredibly sick. All five of us were sick for weeks. Several of us never fully overcame that sickness.

Looking back, we now know it was COVID.

I realize now that I never fully recovered from 2020. I thought much of how I was feeling was due to the stresses of life in 2020 and 2021 and also going through menopause, but I now know it was more than that.

In July of 2022, I got COVID again. Once I had a confirmed case of it and felt the exact same way I did in early 2020, we knew it was the same thing.

In September of 2022, I got COVID again. I then had it in March and September of 2023.

That means I had COVID four times in fifteen months. And all four times were awful.

Meds

My breathing tanked, and I had to take a huge amount of steroids and breathing treatments to keep my asthma and breathing under control.

On top of that, in 2022 and 2023, I started to have severe heart rate and blood pressure issues. My heart rate was often over 150 just walking around the house. It often spiked to over 170.

My blood pressure was running 70/52.

My primary care doctor could not believe I was not passing out.

Between my breathing issues, my low blood pressure, my high heart rate, and chronic pain and muscle issues, my body was a mess.

Plus, I kept getting all kinds of sicknesses. My immune system could not fight anything off.

After seeing multiple doctors and specialists, I was diagnosed with Long COVID and Autonomic Dysfunction.

Most days, I struggled to get basic life things done. I got out of breath walking around the house. My heart rate and breathing issues were definitely not in a place where I could exercise regularly beyond slow walking.

But I was determined not to give up. I knew I might never get back to how I was before I got COVID, but I was willing to try hard to at least improve as much as I could.

The Health Issues I Had Post-COVID

I have had asthma and allergies since I was a kid. I also had severe endometriosis and probably undisagnosed POTS pre-COVID, but post-COVID, my health was so much worse.

  • My airway was damaged, and we could not get my asthma under control.
  • I developed Autonomic Dysfunction that affected my blood pressure, heart rate, blood sugar, and body temperature.
  • I developed a rare allergy to Ibuprofen and any other NSAID.
  • I became much more sensitive and had reactions to medication.
  • I developed weird allergies to food that I never had before. I am now mildly allergic to chocolate, chicken, and a few other things. ( I had no idea you could do a regular allergy test for chocolate, but yes, you can do an allergy test for chocolate. After realizing that I felt bad after eating a lot of chocolate, my doctor tested for it.)
  • Muscle pain and overall full-body pain.
Books and Cake

What I Have Tried

Over the last few years, I have tried so many things to help my health issues, especially when it comes to my Autonomic Dysfunction and breathing issues.

The breathing issues just took time and medication. The medication helped, but I think it also just took time not getting sick for my airway to heal from the damage COVID caused.

I am not a doctor, and this is not medical advice. I just wanted to share a little bit about what I have been through the last six years and what worked for me. What worked for me may not work for everyone.

  • I worked with a dietician on ways that I could change my diet, which would help my Autonomic Dysfunction. This included eating high protein.
  • I worked with my doctor and dietician on supplements that would help some of the issues I was dealing with and help improve my immune system.
  • I started taking large amounts of electrolytes and salt to help my Autonomic Dysfunction. I take water and electrolytes everywhere I go.
  • I started working with a trainer to improve my leg strength. I think this made a big difference with my high heart rate and low blood pressure issues. Strengthening leg muscles is one of the things many recommend to improve circulation and help Autonomic Dysfunction, and it has helped me a lot.
  • I started taking two medications for my Autonomic Dysfunction and one to help with the pain and muscle issues I developed post-COVID.
  • I had acupuncture done. Which I honestly don’t think did much.
  • I regularly get dry needling done by a physical therapist to help with my pain and muscle issues.
  • I wear both an Apple Watch and an Oura ring to track my heart rate, sleep, and health. This has helped me know when I need to rest and when I can push myself to do more. It also helps me track what things affect my heart rate and sleep.
  • I worked to improve sleep. I have never been a great sleeper, but the last few years, it has been worse. I knew sleep was important for health, so I really worked on a nighttime routine and supplements that helped improve my sleep.
  • I walked when I felt well enough to. Sometimes this was just around our yard, sometimes it was down the street, and sometimes it was a mile or two on the treadmill. As I gained strength and my airway and heart rate improved, I slowly increased my walking, breaking it up so that I walked multiple times a day.

The Improvements That I Have Seen

Over the last year, I have finally seen some improvement in my health. Last summer, I could tell I was finally starting to feel better, and I was able to do more and start doing cardio for exercise again.

Over the winter, though, I had a bad flare and also a reaction to a medication. I lost most of the progress I had made over the summer.

Then, in February of this year, I saw a huge improvement in how I felt. It felt like all the time and money I had spent on overcoming this was paying off.

I was able to stop taking two of the medications that I was on, one for pain and one for my Autonomic Dysfunction.

In March, I finally started running again. And by running, I mean doing run-walks. I started by running a quarter-mile, walking half a mile, and running a quarter-mile.

I gradually built up to longer runs.

I ran 2 miles straight for the first time since 2019, a few weeks ago. On the weekends, my husband and I often do a four-mile walk-run, where I run around three miles of it.

I may never get back to my pre-2020 self, but I am finally feeling like I might overcome a lot of the Long COVID issues and live a more normal life again.

I have learned so many lessons over the last six years with all my health issues.

I have learned to be patient and not to give up.

I have been reminded that God is in control.

I have also been reminded that my worth is not in what I do or what I accomplish in a day.

I have also realized that getting healthy often feels like a full-time job that costs a lot of money. I have been blessed to have the resources and time for those things. I know not everyone has that.

And I have been reminded of how thankful I am for the online work that this site and From Our Bookshelf have given me. My very flexible, part-time online job has made the last few years so much easier.

I am very thankful for you and your patience over the last few years, as I have not shared as many recipes and tips as I used to. My plan is to get back to more regular posting and sharing over the next few months.

If you are going through something hard, I encourage you not to give up!

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]]> https://www.lynnskitchenadventures.com/dont-give-up/feed/ 10 Gluten Free Menu Plan May Week 3 https://www.lynnskitchenadventures.com/gluten-free-menu-plan-april-29th/ https://www.lynnskitchenadventures.com/gluten-free-menu-plan-april-29th/#respond Sat, 16 May 2026 10:22:00 +0000 https://www.lynnskitchenadventures.com/?p=55556 This week’s gluten free menu plan includes some tried and true gluten free favorites. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that your ingredients are safe for you and your family.

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]]> This week’s gluten free menu plan includes some tried and true gluten free favorites.

I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that your ingredients are safe for you and your family.

Gluten Free Banana Muffins Recipe

Gluten Free Menu Plan May Week 3

Tried and true favorites are on this week's menu plan.

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]]> https://www.lynnskitchenadventures.com/gluten-free-menu-plan-april-29th/feed/ 0 Martha Stewart Pickled Onions https://www.lynnskitchenadventures.com/martha-stewart-pickled-onions/ https://www.lynnskitchenadventures.com/martha-stewart-pickled-onions/#respond Tue, 12 May 2026 10:12:00 +0000 https://www.lynnskitchenadventures.com/?p=58621 This recipe for Martha Stewart’s Pickled Onions is so quick and easy to make. When I was in Houston a couple of months ago, visiting my son, we went to a sandwich shop that had the best sandwiches. They even had gluten free bread that was delicious. The sandwich I got had pickled onions on...

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]]> This recipe for Martha Stewart’s Pickled Onions is so quick and easy to make.

pickled onions on a turkey sandwich on white plate with apples

When I was in Houston a couple of months ago, visiting my son, we went to a sandwich shop that had the best sandwiches. They even had gluten free bread that was delicious.

The sandwich I got had pickled onions on it. I am not a huge fan of raw onions, so I almost got the sandwich without the onions. However, I decided to get the sandwich just as it was listed on the menu.

It turns out that I loved the pickled onions on my sandwich. I instantly knew that I was going to have to make some pickled onions at home.

I have made refrigerator pickles many times. I knew onions would be similar. I decided to look for an exact recipe to try, though.

When I saw that Martha Stewart had a recipe for pickled onions in the July/August 2016 copy of Martha Stewart Living magazine, I knew that it was the one that I would try because it is perfect for my Martha Stewart Cooking Challenge.

a sandwich with pickled onions and apples on the plate

Martha did not disappoint!

Martha Stewart Pickled Onions were so good! They were also incredibly easy to make.

I will say, I did not have nearly enough liquid to cover the onions, so I had to make more. I am not quite sure how Martha’s made the recipe work with the amount of liquid listed. I made the adjustment in the recipe below.

The recipe also says you can eat the pickled onions in two hours. While you can eat them in two hours, they are better, with a more pickled flavor, if you wait a couple of days.

If you like pickled onions, it is so easy to make them at home!

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

My favorite sandwich to use the pickled onions on might just be my salmon salad sandwich recipe. They had such a nice crunch to that recipe. I need to try them on Martha Stewart’s tuna sandwich recipe, too.

Yield: 2 cups

Martha Stewart Pickled Onions

pickled onions on a turkey sandwich on white plate with apples

Quick and easy to make these pickled onions are perfect for sandwiches, burgers, and more.

Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 red onions, thinly sliced
  • 1 1/2 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 1/2 tablespoon coarse salt

Instructions

  1. Place onions in a heatproof bowl or jar.
  2. In a pan, bring vinegar, sugar, and salt to a boil.
  3. Pour over the onions.
  4. Let cool completely.
  5. Cover and refrigerate for at least two hours. They can be eaten at two hours, but they have much more of a pickled flavor if you wait two to three days.
  6. They will last up to a month in the fridge.

Notes

Martha Stewart's original recipe did not have enough liquid to cover my onions, so I 1 1/2 times the liquid of the original recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 681mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Vegetables

More Martha Stewart Recipes

Martha Stewart Slow Cooked Mac and Cheese

Martha Stewart Stove Top Mac and Cheese

Martha Stewart Peanut Butter Cookies

Martha Stewart Waffle Recipe

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]]> https://www.lynnskitchenadventures.com/martha-stewart-pickled-onions/feed/ 0 Gluten Free Menu Plan May Week 2 https://www.lynnskitchenadventures.com/gluten-free-menu-plan-95/ https://www.lynnskitchenadventures.com/gluten-free-menu-plan-95/#respond Sat, 09 May 2026 17:52:49 +0000 https://www.lynnskitchenadventures.com/?p=41625 Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure the ingredients are safe for your family.

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]]> Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure the ingredients are safe for your family.

Egg Roll In a Bowl

Gluten Free Menu Plan May Week 2

Quick and easy gluten free meals for the first week of May.

The post Gluten Free Menu Plan May Week 2 appeared first on Lynn's Kitchen Adventures.

]]> https://www.lynnskitchenadventures.com/gluten-free-menu-plan-95/feed/ 0 Gluten Free Sourdough Focaccia https://www.lynnskitchenadventures.com/gluten-free-sourdough-focaccia/ https://www.lynnskitchenadventures.com/gluten-free-sourdough-focaccia/#respond Mon, 04 May 2026 20:15:02 +0000 https://www.lynnskitchenadventures.com/?p=58591 One of my favorite things to make with my gluten free sourdough starter is this Gluten Free Sourdough Focaccia. If you have gluten-free sourdough starter, this Gluten Free Sourdough Focaccia recipe is a must make. I have been working on this gluten-free sourdough focaccia for over two years. I wanted to get the recipe just...

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]]> One of my favorite things to make with my gluten free sourdough starter is this Gluten Free Sourdough Focaccia.

Gluten Free Sourdough Focaccia on cutting board on counter

If you have gluten-free sourdough starter, this Gluten Free Sourdough Focaccia recipe is a must make.

I have been working on this gluten-free sourdough focaccia for over two years. I wanted to get the recipe just right before sharing it.

I keep adjusting the recipe to get it with the perfect taste and texture.

This recipe was adapted from a gluten free sourdough discard recipe from Bob’s Red Mill. I love Bob’s Red Mill gluten-free flours and products.

When it comes to their gluten-free recipes, though, I feel like they need some work. Most of the gluten-free recipes from Bob’s Red Mill that I have tried are fine, but not the best they could be.

This recipe is an example of that. The first time I made it, I thought it was okay, but that it could use some work. So I went to work, figuring out how I could make it better.

Gluten Free Sourdough Focaccia Dough

The dough was really sticky; there wasn’t much I could do about it because gluten free dough is stickier than regular dough. But the flavor and texture, I knew I could improve on.

Gluten Free Sourdough Focaccia on cutting board

I started by using a fed or active sourdough starter instead of the sourdough discard that the recipe called for.

This helped so much with both the flavor and the amount of rise.

I also increased the ratio of egg to flour and water in my recipe. The extra little bit of egg makes a big difference in the texture.

Gluten Free Sourdough Focaccia dough in pan

I also took out the xanthan gum because Bob’s Red Mill 1 to 1 Gluten Free Blend already includes it. I didn’t like the texture with the extra xanthan gum in it.

I also experimented with the thickness of the dough and the amount of dough I made.

I made it in an 8×8 pan, an 11×7 pan, and a 9×13 pan. All three work; they just give you a different thickness of bread.

Making it in an 11×7 pan with the amount listed in the recipe below is my favorite way to make it. However, if I know I will be making a lot of sandwiches with it, I usually bake it in a 9×13 pan, so it is not as thick.

And yes, those are binder clips on the pan in the picture above. I use them to keep the parchment paper in place. Once the dough is spread out in the pan, I take them off. You do not bake the bread with them still on the pan. That would be a disaster.

Now let’s talk salt.

container of coarse salt

I also changed up the salt. Instead of using regular salt on top, I use coarse sea salt. This is my favorite salt to use on top of the bread. It is expensive, but I only use it for this bread, so it lasts a long time. It has such a great flavor. Yes, different salts taste different.

Gluten Free Sourdough Focaccia piece with more bread in background on cutting board

This Gluten Free Sourdough Focaccia is so good! The taste and texture are amazing.

As I have been working on this recipe for the last two years, I have shared it with friends who eat gluten-free and those who don’t. Everyone has enjoyed it.

I have a couple of friends who eat gluten-free, and they love it when I bring them a few pieces of this bread.

salmon salad sandwich on gluten free bread with sliced apples and chips on a white plate

I love using this for sandwiches. I have made both regular sandwiches, like my salmon salad sandwiches, and open-face hot sandwiches.

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

It even works well for a flatbread pizza.

Flat Bread Pizza with Focaccia

I can’t wait to hear what you think of it!

I will also add that this has yeast in it, so it is not a true sourdough. When it comes to gluten free I want it to have the best taste and texture. For this recipe that requires both gluten free sourdough and yeast.

Yield: 12 servings

Gluten Free Sourdough Focaccia

Gluten Free Sourdough Focaccia on cutting board on counter

Gluten free sourdough focaccia is one ofmy favorite recipes to make with my gluten free sourdough starter.

Prep Time 14 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 44 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 3 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 2 teaspoons Italian seasoning or similar herb mix
  • 1 1/2 cups active/fed gluten free sourdough starter
  • 2 eggs

Topping

  • 1/3 cup warm water
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons course sea salt

Instructions

  1. In a measuring cup, combine warm water, yeast, and sugar. Set aside.
  2. In a mixing bowl, combine gluten-free flour, salt, baking powder, and seasoning.
  3. Add yeast mixture, active sourdough starter, and eggs to the flour mixture.
  4. Mix on low speed using the dough hook. Scrape down sides of bowl as needed until well combined. This takes 3-5 minutes. The dough will be sticky. See note below if you do not have a mixer that can handle dough.
  5. Line an 11x7x2-inch pan with parchment paper.
  6. Place the dough in the pan. Using very wet hands, press the dough into the pan. Press your fingers into the top of the dough to make shallow holes. Wet hands more as needed.
  7. In a small bowl or measuring cup, combine water and olive oil. Pour over the dough.
  8. Sprinkle with salt.
  9. Let rise for 1 hour or until it has risen. It may take longer if the room is cool.
  10. Preheat oven to 400 degrees.
  11. Bake for 30-32 minutes or until the top is browned.
  12. Let cool 10 minutes. Remove to a cooling rack to finish cooling.
  13. Cut into pieces and serve.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but have not been tested.

For mixing I use my Kitchen Aid mixer with the dough hook. You can try making this without a mixture, but I have not tested it.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 31mgSodium: 1181mgCarbohydrates: 68gFiber: 3gSugar: 3gProtein: 12g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Gluten Free Sourdough

More Gluten Free Sourdough Recipes

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Gluten Free Sourdough Pancakes

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Gluten Free Sourdough Waffles

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